INGREDIENTS
6 cups
chicken broth
1
medium-size white onion, halved and divided (about 8-oz.)
6
oregano sprigs, divided
3
boneless, skinless chicken breast, trimmed
1 15 ounce can
crushed tomato sauce
1 tbsp
ancho chile powder
1 tbsp
minced garlic (about 3 garlic cloves)
1 tbsp
all-purpose flour
2 tsp
ground cumin
1 tsp
kosher salt
1
) can black beans, rinsed and drained
12
(6-in.) yellow corn tortillas
5 oz
pre-shredded Mexican 4-cheese blend (about 2 1/4 cups)
1 cup
chopped plum tomatoes (about 3 tomatoes)
1
ripe avocado, chopped
6 tbsp
sour cream